It has a cute name – Shakshuka, so that was also an additional inspiration for me to learn how it is prepared.
One of the more interesting dishes I saw at my friend's house, it is usually prepared in Israel and similar countries as breakfast, but it can also be lunch and dinner.
Shakshuka - Ana Vuletić - Recipes and Cookbook online
It has a cute name - Shakshuka, so that was an additional inspiration for me to learn how to prepare it.
- 3 tablespoons of olive oil (extra virgin)
- 1 onion (finely chopped)
- 1 piece red pepper (larger, cut into thin slices)
- 3 cloves of garlic (finely chopped/pressed)
- 1 teaspoon cumin
- 1 teaspoon of allspice
- 0,125 tsp of hot crushed paprika ((optional))
- 1 can of tomato sauce with diced tomatoes
- 6 eggs (broken into pieces)
- so
- beaver
- coriander (or parsley)
- Pour olive oil into a deep pan and add onion and red sweet pepper. Add salt and bake for about 20 minutes, until the pepper softens a little and the onion turns golden.
- After about 20 minutes, add the garlic and stir on the fire for about 2 minutes. Now you can add spices: cumin, allspice, pepper and crushed pepper if you like it spicy.
- Add a can of chopped tomatoes with the sauce and cook for another 10 minutes, stirring.
- You can now optionally add feta cheese or any other if you like, but this step is optional.
- Crack 6 eggs over the sauce as for scrambled eggs. Add salt and pepper to taste over the eggs.
- Place in a preheated oven at 200c for about 10 minutes until the eggs are ready.
- Sprinkle fresh coriander or parsley over the eggs. Serve.
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